- 6 Jazz apples, halved crossways, cored
- 125ml (1/2 cup) maple syrup
- 60ml (1/4 cup) balsamic vinegar
- Pinch of sea salt flakes
- Vanilla ice-cream, to serve
Cinnamon oat crumble
- 50g butter, at room temperature
- 50g (1/2 cup) rolled oats
- 40g (1/4 cup) plain flour
- 2 tablespoons chopped roasted almonds
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- Step 1Preheat oven to 160C. Place the apple in a large baking dish. Combine the maple syrup, vinegar and salt in a small bowl. Pour over apples. Roast for 40 minutes or until tender.
- Step 2Meanwhile, to make the cinnamon oat crumble, place butter, oats, flour, almonds, sugar and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs. Spread the mixture over a lined baking tray. Bake, stirring halfway, for 8-10 minutes or until golden and crisp. Set aside to cool completely.
- Step 3Divide the apple and syrup among plates. Sprinkle with cinnamon oat crumble. Serve with the ice-cream.
- High fibre
- High protein
Try this: For a speedy dessert, cook apple slices in butter and golden syrup until tender. Finish with a splash of brandy. Serve with double cream.
A cross between Braeburn and Gala, Jazz apples are crisp and sweet, and the perfect foil for this maple-infused dessert.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Australian Good Taste